JP3567428B2 - Method and apparatus for degassing and spreading fermented dough - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method and apparatus for degassing and spreading fermented dough, and more particularly, to efficiently spread to a predetermined thickness while degassing a lump of fermented food dough such as bread dough and Chinese bun dough. The present invention relates to a method for spreading fermented dough and a very compact spreading device used in the method.
[0002]
[Prior art]
BACKGROUND ART Conventionally, as a method of mechanically spreading a loaf of dough, a method of feeding a fermented dough between a pair of rotating rollers having a constant interval and simply rolling the dough is performed. However, this roller rolling method cannot efficiently spread bread dough or the like having high viscoelasticity due to its viscoelasticity, and also does not damage the gluten of bread dough. There is no other way than to gradually reduce the bread dough in several steps, but a large number of rolling rollers are required, and there is a problem that the apparatus becomes large.
[0003]
[Problems to be solved by the invention]
The present invention has been made in view of the above-mentioned difficulties in the conventional method of spreading fermented dough such as bread dough, and is intended to efficiently spread a bulk fermented dough to a desired thickness. It is an object of the present invention to provide a method for degassing and spreading fermented dough and a very compact spreading device used in the method.
[0004]
Another technical object of the present invention is to provide a method and an apparatus for degassing and spreading fermented dough that can be spread to a predetermined thickness while effectively removing carbon dioxide from the fermented dough.
[0005]
[Means for Solving the Problems]
The present invention, in order to solve the above technical problems,
The fermented dough F from the hopper 1 is rolled by the pair of sending rollers 12 and continuously sent out in a spread state. The fermented dough F is rotated between the receiving roller 2 and the at least two vibrating rollers 31. to be passed over, while rather guide to between the tapping belt 3 traveling in the same direction opposite to the backing roller 2,
While supplying hand powder from the hand powder containers 23 and 32 to the surfaces of the receiving roller 2 and the beating belt 3 into which the fermented dough F is introduced, the vibratory roller 31 is repeatedly moved toward and away from the receiving roller 2 while being supplied with hand powder. To generate a beating force on the striking belt 3, and while the running speed of the striking belt 3 stretched over the vibrating roller is higher than the rotational peripheral speed of the receiving roller 2, the gap between the receiving roller 2 and the striking belt 3 is increased. in addition beating force established a promoting qualityゝthe dough and the viscoelastic reduction and degassing a certain thickness with respect to fermentation dough F that passes through,
The fermented dough F thus adjusted to a certain thickness is guided to a conveyor means 4 having a plurality of belt conveyors connected in series in the horizontal direction, and the conveying speed of the downstream belt conveyor in the conveyor means 4 Is greater than the transport speed of the belt conveyor on the upstream side, the fermented dough is further extended in the downstream direction by this transport speed difference, and the width of the fermented dough is at least on both sides of the transport surface on the downstream side of the conveyor means 4. By further striking the fermented dough F alternately with a plurality of striking members 5 which alternately and repeatedly move toward and away from the conveying surface of the conveyor means 4 while being conveyed in a state regulated by the pair of belts 60 arranged side by side. Technical means of promoting viscoelasticity and degassing to spread to a predetermined thickness was adopted.
[0006]
Further, in order to solve the above problems, the present invention provides a hopper 1 that continuously discharges the fed fermented dough F downward, and rolls the fermented dough F discharged from the hopper 1 in a spread state. a pair of delivery rollers 12 for feeding a backing roller 2 rotating conveying inherited in place the fed out come fermented dough F is spread state is arranged below the delivery roller 12, with respect to the backing roller 2, toward and away from the operation repeats is stretched between at least two vibratory rollers 31 is rotatably supported on the vibration table 30 by the tapping operation the running qualityゝfermented dough F at a greater movement speed than the rotary peripheral velocity of the backing roller 2 and tapping belt 3 which moves in the same direction Te, and each supplying a lever on the surface of the roller 2 receives the this beating belt 3, the lever receptacle 23, 32 to facilitate the transport of the fermentation the dough F that is introduced and, the receiving Consists Ra 2 and beating belt 3 of a plurality of belt conveyors that are serially continuously arranged in the horizontal direction downwards, and is set conveying speed of the downstream side of the belt conveyor is greater than the conveying speed of the upstream belt conveyor Conveyor means 4 for extending the fermented dough F that has passed between the receiving roller 2 and the beating belt 3 in the downstream direction; and transferring the fermented dough F to the downstream side; and supplying hand flour on the belt surface upstream of the conveyor means 4. the lever receptacle 40, the at least the downstream side of the belt conveyor adjustable pair of belts 60 the facing distance in the conveying surface both sides of is collateral in the conveyor means 4, to circulate dynamic to the belt conveyor in the same direction a belt guided rollers 6 for regulating the fabric width fermentation dough F that is conveyed by, provided above the conveyor means 4, the conveying surface of the conveyor means 4 Alternately comprise a plurality of tapping members 5 repeating toward and away from operating alternately and,
The fermented dough F fed into the hopper 1 is guided between the receiving roller 2 and the striking belt 3 while the fermenting dough F is fed by the receiving roller 2 to repeatedly beat the fermented dough F with the striking belt 3 to degas the dough. trimmed to a predetermined thickness while and One conveys the fermented dough F trimmed to the predetermined thickness by the conveyor means 4 ゝ further viscoelasticity of a gas by tapping repeatedly alternately by the plurality of tapping members 5 The technical means of promoting the punching and spreading the dough to a predetermined thickness was adopted.
[0007]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in detail based on embodiments shown in the accompanying drawings. 1 is a schematic perspective view of a degassing and spreading device for fermented dough of the present embodiment, FIG. 2 is a schematic side view of the device, and FIGS. 3 and 4 are partial views showing an embodiment of a tapping member of the device. FIG. 5 is a perspective view, FIG. 5 is a partial side view showing another modification of the tapping member of the device, and FIG. 6 is a partial plan view showing another modification of the tapping member of the device.
[0008]
In the figure, what is indicated by reference numeral 1 is a hopper into which a lump of fermented dough F can be put. The hopper 1 of the present embodiment is disposed on an upper portion of an apparatus base 11, and the hopper 1 is provided with a fermented dough F below. A pair of delivery rollers 12 for rolling and sending the product downward are provided.
[0009]
In the drawing, what is indicated by reference numeral 2 is a receiving roller which is provided on the apparatus base 11 below the hopper 1 and rotates at a fixed position. In the present embodiment, a belt 22 is stretched between the receiving roller 2 and the driving roller 21, and the receiving roller 2 is driven and rotated by the driving roller 21 and the belt 22. Then, hand powder is supplied from the hand powder container 23 onto the belt surface according to the running of the belt 22. In addition, a pair of flanges 20 for keeping the spread width of the fermented dough F constant is formed on the front and rear peripheral edges of the receiving roller 2 of the present embodiment.
[0010]
In the drawing, what is indicated by reference numeral 3 is a striking belt that runs in the same direction as facing the receiving roller 2. In the present embodiment, a vibrating table 30 that repeats the approaching / separating operation with respect to the receiving roller 2 is provided on the apparatus base 11, and a total of three vibrating rollers 31 are provided on the vibrating table 30. The striking belt 3 is stretched between the rollers 31. The striking belt 3 of the present embodiment is driven by the vibrating roller 31 and travels in the same direction as the receiving roller 2 while traveling in the same direction. Then, the fermented dough F is sent between the receiving roller 2 and hit. In this embodiment, the running speed of the tapping belt 3 is set to be slightly higher than the peripheral speed of the receiving roller 2. Hand powder is supplied from the hand powder container 32 onto the belt surface of the beating belt 3 as the vehicle travels.
[0011]
In the figure, what is indicated by reference numeral 4 is a conveyor means for placing and transporting the fermented dough F passed between the receiving roller 2 and the striking belt 3. The conveyor means 4 of this embodiment is composed of a total of four belt conveyors 41, 42, 43 and 44 which are continuously arranged in series, and the conveying speed of the downstream belt conveyor of the conveyor means 4 Is set to be higher than the conveyance speed of the belt conveyor on the upstream side. A hand powder container 40 for supplying hand powder onto the belt surface as the vehicle travels is disposed upstream of the belt conveyor 41 on the most upstream side of the conveyor means 4. In the figure, what is indicated by reference numeral 71 is a pair of first auxiliary rollers for uniformizing the thickness of the fermented dough F immediately after passing between the receiving roller 2 and the striking belt 3, and reference numeral 72. Is a second auxiliary roller for rolling the fermented dough F placed on the belt conveyor 41.
[0012]
In the drawing, a member designated by reference numeral 5 is a striking member which is provided above the conveyor means 4 and repeats an approaching / separating operation with respect to the conveying surface of the conveyor means 4. The striking member 5 of the present embodiment is formed of a semi-cylindrical bar arranged in a direction perpendicular to the belt conveying direction, and a plurality of striking members 5 arranged in the belt conveying direction are formed by two connecting members 50. Are connected one by one to each other. Each of these two connecting rods 50 is caused to alternately reciprocate up and down by a crank mechanism 51 provided on a drive shaft 52 of the device base 13, so that a plurality of tapping members 5 form the fermented dough F. They are struck alternately in a stepped manner. In the drawing, what is indicated by reference numeral 53 is a guide rod for guiding the vertical movement of each connecting member 50.
[0013]
In the figure, what is indicated by reference numeral 6 is a pair of guide rollers with a belt disposed on both sides of the conveying surface of the conveyor means 4 near the hitting member 5. The distance between the pair of guide rollers 6 with a belt can be changed as appropriate, and the belt 60 can be run in synchronization with the conveyor means 4 to adjust the spread width of the fermented dough F to a desired width. it can.
[0014]
In the degassing and spreading apparatus for fermented dough of the present embodiment, as shown in FIG. 2, first, the massive fermented dough F put into the hopper 1 is sent downward by a pair of sending rollers 12 and received. The fermented dough F is repeatedly beaten with the striking belt 3 while the fermented dough F is fed downward by the receiving roller 2 while being guided between the roller 2 and the striking belt 3. As a result, the binding of the gluten component of the fermented dough F is promoted, and the viscoelasticity is enhanced. Will be arranged.
[0015]
Thereafter, the fermented dough F adjusted to a certain thickness reaches the conveyor means 4 while being further rolled by the pair of first auxiliary rollers 71 and the second auxiliary rollers 72, and a plurality of fermented doughs F are conveyed by the conveyor means 4. By being repeatedly beaten by the striking member 5, the gluten component is further bonded and the viscoelasticity is increased, and at the same time, the dough is degassed and efficiently spread to a predetermined thickness (5 to 7 mm). It is. The spread width of the fermented dough F is adjusted to a target width by the pair of guide rollers 6 with a belt.
[0016]
As described above, in the degassing and spreading device for fermented dough of the present embodiment, since the fermented dough F is spread while being repeatedly beaten by the striking belt 3 and the striking member 5, the roller is simply rolled. The fermented dough F can be spread much more efficiently than the conventional spreading method, and the whole apparatus can be made very compact. In addition, the vibration at the time of tapping reduces the carbon dioxide gas in the dough. It is possible to obtain high quality spreadable fabrics.
[0017]
In addition, the degassing and spreading device for fermented dough of the present embodiment always applies an unreasonable stress to the surface of the fermented dough F because the beating belt 3 and the striking member 5 always move away from the fermented dough F during the beating and spreading. It is possible to spread the fermented dough F without damaging the gluten structure while continuously feeding the fermented dough F by the receiving roller 2 or the conveyor means 4, without spreading. It is possible to produce high quality spread food dough with extremely high efficiency.
[0018]
Further, as in the present embodiment, if the running speed of the beating belt 3 for beating the fermented dough F is set to be higher than the peripheral speed of the receiving roller 2 rotating at a fixed position, the fermented dough F is moved by the running of the beating belt 3. Not only is it possible to spread the fermented dough F more efficiently by utilizing the stretching action, but also the fermented dough F is drawn into the entrance portion of the receiving roller 2 by the drawing action of the fermented dough F caused by the running of the striking belt 3. F can be prevented from accumulating, which also enables the fermented dough F to be spread smoothly.
[0019]
Further, as in the present embodiment, the conveyor means 4 for transporting the fermented dough F is constituted by a plurality of belt conveyors, and the transport speed of each downstream belt conveyor is set to be higher than the transport speed of the upstream belt conveyor. For example, the fermented dough F can be more efficiently spread by the stretching action of the fermented dough F by the plurality of belt conveyors.
[0020]
Furthermore, in the present embodiment, the fermented dough F on the conveyor means 4 is alternately struck by a plurality of striking members 5 in a stepped manner. It is also possible to prevent the fermented dough F on the means 4 from being violently displaced by the beating of the beating member 5, and to perform more stable spreading even if the operation speed of the apparatus is increased.
[0021]
Although the embodiment of the present invention is generally configured as described above, the present invention is not limited to this embodiment, and various changes can be made within the scope of the claims.
[0022]
For example, in the above embodiment, a semi-cylindrical bar arranged in a direction perpendicular to the belt conveying direction is adopted as the striking member 5 for repeatedly striking the fermented dough F on the conveyor means 4. The present invention is not limited to this. For example, a flat surface may be formed on the bottom (hitting surface) of the hitting member 5, a plurality of spherical surfaces may be formed on the bottom as shown in FIG. As shown in the figure, a freely rotatable roller may be employed as the hitting member 5, and the hitting member 5 may be made of a metal material or an elastic material such as a synthetic resin material or a rubber material. May be used. Various design changes are possible according to the type and thickness of the fermented dough to be spread.
[0023]
Further, in the above embodiment, the tapping member 5 arranged in a direction perpendicular to the belt conveying direction is moved toward and away from the conveying surface of the conveyor means 4 at right angles, but the present invention is not limited to this. For example, as shown in FIG. 5, the striking member 5 is moved obliquely toward and away from the conveying surface of the conveyor means 4 to move the striking member F obliquely, thereby enhancing the spreading effect. Further, as shown in FIG. 6, the fermented dough F is struck by a plurality of striking members 5 arranged in a direction oblique to the belt conveying direction so that the beaten portions of the fermented dough are crossed to be beaten more uniformly. May be.
[0024]
【The invention's effect】
As described above, according to the present invention, according to the present invention, since the fermented dough is spread while being repeatedly beaten by the striking belt and the striking member, it is much more efficient than the conventional spreading method of simply performing roller rolling. It is possible to spread the fermented dough to the whole, and the whole device can be made very compact, and the vibration at the time of tapping can increase the viscoelasticity of the dough and effectively degas the dough. And high quality spreadable fabric can be obtained.
[0025]
Moreover, at the time of tapping spreading, the tapping belt and the tapping member always move away from the fermented dough, so that it is possible to spread the fermented dough smoothly without giving excessive stress to the surface of the fermented dough. While the fermented dough is continuously fed by means, the fermented dough can be spread without damaging the gluten structure, and a high-quality spread dough can be produced with extremely high efficiency.
[0026]
Furthermore, since the fermented dough on the conveyor means is alternately struck by a plurality of striking members in a stepped manner, the fermented dough on the conveyor means can be ramped up by the striking of the striking member, even when the fermented dough having high viscosity is spread. Position can be prevented, and even if the operation speed of the apparatus is increased, more stable spreading can be performed.
[Brief description of the drawings]
FIG. 1 is a schematic perspective view of a degassing and spreading device for fermented dough of the present embodiment.
FIG. 2 is a schematic side view of the degassing and spreading device for fermented dough of the present embodiment.
FIG. 3 is a partial perspective view showing an embodiment of a tapping member in the apparatus.
FIG. 4 is a partial perspective view showing another modification of the tapping member in the apparatus.
FIG. 5 is a partial side view showing still another modification of the tapping member in the apparatus.
FIG. 6 is a partial plan view showing still another modification of the tapping member in the apparatus.
[Explanation of symbols]
1 hopper 2 receiving roller 3 slap belt
30 Shaking table
31 Vibration roller 4 Conveyor means 5 Tapping member 6 Guide roller with belt F Fermented dough

Claims (2)

The fermented dough F from the hopper 1 is rolled by the pair of sending rollers 12 and continuously sent out in a spread state. The fermented dough F is rotated between the receiving roller 2 and the at least two vibrating rollers 31. to be passed over, while rather guide to between the tapping belt 3 traveling in the same direction opposite to the backing roller 2,
While supplying hand powder from the hand powder containers 23 and 32 to the surfaces of the receiving roller 2 and the beating belt 3 into which the fermented dough F is introduced, the vibratory roller 31 is repeatedly moved toward and away from the receiving roller 2 while being supplied with hand powder. To generate a beating force on the striking belt 3, and while the running speed of the striking belt 3 stretched over the vibrating roller is higher than the rotational peripheral speed of the receiving roller 2, the gap between the receiving roller 2 and the striking belt 3 is increased. in addition beating force established a promoting qualityゝthe dough and the viscoelastic reduction and degassing a certain thickness with respect to fermentation dough F that passes through,
The fermented dough F thus adjusted to a certain thickness is guided to a conveyor means 4 having a plurality of belt conveyors connected in series in the horizontal direction, and the conveying speed of the downstream belt conveyor in the conveyor means 4 Is greater than the transport speed of the belt conveyor on the upstream side, the fermented dough is further extended in the downstream direction by this transport speed difference, and the width of the fermented dough is at least on both sides of the transport surface on the downstream side of the conveyor means 4. By further striking the fermented dough F alternately with a plurality of striking members 5 which alternately and repeatedly move toward and away from the conveying surface of the conveyor means 4 while being conveyed in a state regulated by the pair of belts 60 arranged side by side. A method of degassing and spreading a fermented dough, characterized by promoting viscoelasticity and degassing to spread to a predetermined thickness. A hopper 1 for continuously discharging the fed fermented dough F downward, a pair of feed rollers 12 for rolling and feeding the fermented dough F discharged from the hopper 1 in a spread state, and a portion below the feed roller 12 distribution and backing roller 2 is set rotating conveying inherited in place the fed out come fermented dough F in spread condition, to the backing roller 2, at least pivotally supported on the vibration table 30 to repeat the approaching away operation and tapping belt 3 which moves in the tapping operation the running qualityゝfermented dough F at two are stretched between the vibrating roller 31 the receiving greater movement speed than the rotary peripheral velocity of the roller 2 in the same direction, the beating belt 3 the receiving by each supply lever to the surface of the roller 2 and, the lever receptacle 23, 32 to facilitate the transport of the fermentation the dough F that is introduced, the received horizontal below the roller 2 and the beating belt 3 to the direction Column to a plurality of belt conveyors which are continuously provided, and the conveying speed of the downstream belt conveyors have been set larger than the conveying speed of the upstream belt conveyor, the receiving of the roller 2 and the beating belt 3 the fermentation dough F that has passed between the conveyor means 4 for One extended downstream directionゝinherit transport, and the lever receptacle 40 for supplying the lever on the upstream of the belt surface of the conveyor means 4, in the conveyor means 4 At least a pair of belts 60 capable of adjusting the facing distance are arranged side by side on at least both sides of the conveying surface of the belt conveyor on the downstream side, and regulate the dough width of the fermented dough F conveyed by circulating in the same direction as the belt conveyor. repeating the belt with guide rollers 6, disposed above the conveyor means 4, the approach separating operation in staggered alternately relative to the conveying surface of the conveyor means 4 for Comprises a tapping member 5 having,
The fermented dough F fed into the hopper 1 is guided between the receiving roller 2 and the striking belt 3 while the fermenting dough F is fed by the receiving roller 2 to repeatedly beat the fermented dough F with the striking belt 3 to degas the dough. trimmed to a predetermined thickness while and One conveys the fermented dough F trimmed to the predetermined thickness by the conveyor means 4 ゝ further viscoelasticity of a gas by tapping repeatedly alternately by the plurality of tapping members 5 A degassing and spreading apparatus for fermented dough, characterized in that the dough is promoted to spread the dough to a predetermined thickness.

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